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Nutrition Facts

Serving Size 1 (177g)

Recipe makes 8 servings

The following items or measurements are not included below:

vegetable stock

Calories 288
Calories from Fat 205 (71%)
Amount Per Serving %DV
Total Fat 22.9g 35%
Saturated Fat 7.4g 37%
Monounsaturated Fat 9.5g
Polyunsaturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 22mg 7%
Sodium 170mg 7%
Potassium 626mg 17%
Total Carbohydrate 16.2g 5%
Dietary Fiber 2.9g 11%
Sugars 5.2g
Protein 9.8g 19%

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Pumpkin Peanut Soup

Recipe #13564 | 40 min | 10 min prep | add private note
Mirj

By: Mirj
Oct 31, 2001

The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Finely mince the onion and celery.
  2. 2
    Either use a garlic press for the garlic or mince extremely fine.
  3. 3
    Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
  4. 4
    Add flour and stir for a minute or two until it's disolved.
  5. 5
    Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
  6. 6
    Simmer for about fifteen minutes and serve.

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Featured Reviews for This Recipe

From: Leahcooks

On Sep 24, 2008

Yum! What a great soup. Something different. I used no sugar peanut butter so ended up putting 1/4 cup of brown sugar into it since I assumed the PB in the ingredients had sugar in it. I also subbed heavy cream for sour cream, since I didn't have any on hand. I'm serving it to my mom who just had surgery on her mouth and needs "soft" foods. I hope she likes it as much as I did!

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    From: Chef Carol Kay

    On Dec 29, 2007

    Very lovely soup. I have been fighting a bit of a cold so I think my taste buds are a wee off and had to double the spices. And it still felt as if something was missing, so I add a bit of honey and apple cider vinegar, and that is when it cam alive. Lovely soup, easy to make, thank you for a good recipe.

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    From: Quest4ZBest

    On Jan 15, 2007

    I thought this was good, but the family was a little turned off! They thought the peanut butter was a little strong (even though I only added 3/4 cup instead of 1 cup). I used dry vegetable soup mix with water for the vegetable stock. I like that it is not your normal run of the mill soup!

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  • From: didyb

    On Nov 27, 2006

    This was so good! I 1/2d the recipe and it turned out fine. We tasted more peanut butter than pumpkin, so I may cut the peanut butter amount in 1/2 for next time. I used the hand blender to smooth out the soup ( I don't mince very well). The 2nd and 3rd day it tasted maybe even better!

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  • Read all 8 reviews

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